Chickpea, Coconut and Squash Curry | PCC Natural Markets

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Chickpea, Coconut and Squash Curry

Serves: 4

Your rating: None (6 votes)
Your rating: None (6 votes)


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat a deep-sided sauté pan or a small, wide pot over medium-high heat. Add oil, butter, onions and a small pinch of salt. Cook for 5 to 7 minutes, until onions are translucent. Add garbanzo beans and turn the heat up to high. Cook, stirring, until garbanzo beans are lightly browned in spots.

Add coriander, mustard, turmeric, garam masala and cayenne and stir for 1 minute. Add kale, squash, coconut milk and stock. Bring to a boil, lower the heat to a simmer and cook, slightly covered, for 15 to 20 minutes until squash is soft and kale is tender.

Season the curry to taste with salt and pepper and serve with Tamarind Sauce and rice.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2012.

A simple and satisfying vegetarian curry. Serve or rice or with naan bread for dipping.

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Great curry

Will definitely make this one again. I used half the amount of cayenne and it was plenty spicy. The tamarind sauce is a must.

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